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Coconut Chicken Tenders with Pina Colada Dipping Sauce

Crispy coconut chicken tenders on a plate served with pina colada dipping sauce
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Golden, crispy coconut chicken tenders coated in a sweet Panko and shaved coconut crust, pan-fried to perfection and served with a creamy 3-ingredient pina colada dipping sauce. High protein at 44 grams per serving and freezer friendly.

Ingredients

Scale
  • 1½ pounds boneless, skinless chicken tenders (or chicken breasts cut into strips)
  • ½ cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 large eggs
  • ¼ cup coconut milk, warmed in the microwave for 30 seconds
  • 1 cup Panko breadcrumbs
  • 1 cup sweetened shaved coconut (unsweetened also works)
  • 1 cup coconut oil, for frying
  • ½ cup sweetened condensed coconut milk
  • ¼ cup canned pineapple, drained well
  • ½ teaspoon kosher salt

Instructions

  1. In the first shallow bowl, combine flour, sugar, salt, black pepper, garlic powder, and onion powder. Stir until evenly mixed.
  2. In the second shallow bowl, whisk eggs together then pour in the warmed coconut milk and whisk again until fully smooth and combined.
  3. In the third shallow bowl, mix Panko breadcrumbs and sweetened shaved coconut together until evenly distributed.
  4. Dredge each chicken tender through flour first shaking off excess, then through the egg and coconut milk mixture, then firmly press into the Panko and coconut coating on all sides. Place breaded tenders on a wire rack and rest for 10 to 15 minutes before frying to set the coating.
  5. Heat coconut oil in a large deep frying pan over medium-high heat to exactly 350°F. Use an oil thermometer to monitor temperature throughout.
  6. Carefully lower no more than 3 breaded tenders into the hot oil at a time. Fry for 3 to 4 minutes per side until deeply golden brown and cooked through to 165°F internal temperature. Allow oil to return to 350°F between batches.
  7. Remove from oil and drain on a paper towel-lined plate or wire rack. Repeat with remaining tenders.
  8. While chicken fries, blend sweetened condensed coconut milk, drained pineapple, and kosher salt in a blender until completely smooth. Pour into a small serving bowl.
  9. Serve coconut chicken tenders immediately with the pina colada dipping sauce. Garnish with fresh cilantro or a squeeze of lemon juice if desired.

Notes

  • Do not skip the 10 to 15 minute resting step after breading. It sets the coating and prevents it from falling off in the oil.
  • Maintain oil at exactly 350°F throughout frying. Too hot burns the coconut coating before chicken cooks through. Too cool results in greasy tenders.
  • Never fry more than 3 tenders at a time. Overcrowding drops the oil temperature and ruins the crispy coating.
  • Always confirm doneness with an instant-read thermometer at 165°F. The thick coconut coating makes visual doneness difficult to judge.
  • For extra crispy coconut, toast the Panko and shaved coconut in a dry skillet over medium heat for 3 to 4 minutes before coating. This step is especially important when baking or air frying.
  • Air Fryer: Preheat to 400°F. Brush tenders with oil on all sides. Cook for 12 minutes flipping halfway until 165°F internal temperature. Toast coconut and Panko first.
  • Oven Baked: Preheat to 400°F. Spray or brush tenders with oil. Bake on a wire rack for 18 to 22 minutes flipping halfway until 165°F. Toast coconut and Panko first.

Nutrition

Find it online: https://www.benefitiany.com/coconut-chicken-tenders/